Greenspace: Reap the benefits of fresh herbs

We all hate to see our gardens succumb to the ravages of winter, but it doesn’t have to be. You can continue your gardening hobby indoors, even to the point of eating your produce.

Jim Hillibish

We all hate to see our gardens succumb to the ravages of winter, but it doesn’t have to be. You can continue your gardening hobby indoors, even to the point of eating your produce.

This is the wide world of indoor herb gardening. It takes a little learning, but you will be rewarded with nice plants, interesting aromas and an early start on next year’s outside herb garden.

You might be able to find some leftover potted herbs at garden centers. The best for indoor growing have wide leaves, such as basil (the best), parsley and sage. Rosemary is excellent if not a bit cantankerous. Thyme can be good if you find a variety that grows fast.

All of these may be started as seed if you cannot find the plants.

Herbs need at least four hours of direct sunlight. In winter, that means a southern-facing window. They do not like cold drafts, so keep away from doors. The best place has little fluctuation in temperature. That would be away from radiators.

Herbs usually come in small, plastic cups. Repot them as soon as possible in pots 6 to 8 inches in diameter and at least 8 inches deep. Cover the bottom drainage hole with a coffee filter and fill with potting soil. Place the pots in plastic trays for drainage water and increased humidity.

Herbs are very picky about watering. They like it on a regular basis and hate having their roots wet, which eventually causes rot. An over-watered plant will have lifeless, droopy leaves that eventually fall. Figure at least one watering a week to start, more if the plant becomes rootbound (roots filling the pot).

You have your choice of annual and perennial herbs. The annuals will grow indoors. The perennials can be harder to maintain.

Starting from seed will take time, but we have plenty of it all winter. Then come spring, move them outside for a head start on your kitchen herb garden.

Herbs attract whiteflies, so keep an eye out for them. If you find the bugs, isolate the plant and spray with a natural pesticide designed for houseplants. Spray the soil, too. That’s usually where they start.

Your herbs will benefit from regular feeding. I like time-release natural fertilizers that are not based on salt. Salt builds up in the soil and causes growth problems.

When your plants are ready, don’t hesitate to snip them for cooking. Clip outer leaves or sprigs. Do not clip actively growing stems. Fresh herbs are an absolute pleasure.

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